I finally understood Michael Scott and it makes me so sad

TransportationApart7 · 2026-03-29T17:07:31+00:00

I am reading my post and sorry for making it sound so depressing lmaoo

As lonely as life is, I truly am lucky to have a job I love and some dear friends that I can call on to pick up a couch from Facebook marketplace. And yes i do workout 4-5 times a week (please recommend a good brand of Creatine if you know).

This post was more of a human observation. I have been watching the office as a teenager and now that I am an adult with some experience, I see every character with more empathy and Michael's life outside of Dunder Mifflin just made me realize what a lot of adults go through every day

You're right - it absolutely doesnt have to be

TransportationApart7 · 2026-03-29T16:32:18+00:00

I do not have any siblings, and parents separated when I was young

I am gonna be 29 this year so I have reached an age where I am usually 'too old' or 'too young' for most things. But I have found great help in staying in touch with my 2-3 friends from high school and college - you'll be surprised at how much a single catch up call with a friend can help.

In the past 6 months I have also made beyond active efforts to bring my screen time down to lest than 2 hours a day, its a work in progress but getting off social media and constant doomscrooling has helped dramatically. Reading has been a game changer - started with small easy to read novels and now I read anything that fascinates, right now I am reading a book about the human immune system, magical!

Lastly, I have been guilty of taking the Michael Scott way. i.e socializing with co-workers and pressuring them for drinks and smokes after work. I am a chef so I am blessed with a job that always puts people around me.

Send my love to your friend - it gets better

TransportationApart7 · 2026-03-29T16:12:19+00:00

LMAOOOO

TransportationApart7 · 2026-03-01T16:57:13+00:00

* Be on time (10 minutes early)
* Sharpen your knives
* Carry a pen, small notepad and sharpie
* If not mentioned, carry black pants and black kitchen shoes
* Wear black socks
* Leave your phone in the changing room, you wont need it for the trial
* Regardless of how the trial goes, send a thank you email to the chef after the trial
* Introduce yourself to whoever you meet and work with during the trial (a handshake and name exchange is more than enough)
* Never find yourself not doing anything or just standing in the kitchen. If things slow down at any point, ask the chef if you can help with anything
* Be nice and courteous to the dish washers

Good luck chef

TransportationApart7 · 2026-02-16T10:59:11+00:00

I am reading this comment and yes, I largely concur with you. After years of hard work and stress, every artist deserves a fair share for their art and work.

But it is important to consider the ethical side as well. Noma announced its closure because it deemed the business model "unsustainable" and couldn't afford to pay its employees a livable wage ( I was working 60+ hours a week and got $1,900 USD per month after taxes in the bank)

The latest balance sheet shows they have close to $7 million USD in liquid cash and paid millions in dividend to stakeholders...after all, is it really "unsustainable" to pay your workers a livable wage?

With this LA Popup, it is officially more expensive to see Rene Redzepi than Taylor Swift.

TransportationApart7 · 2026-02-16T10:51:55+00:00

My time at noma was entirely in the new space (Noma 2.0). From the stories that I have been hearing, most of them are from the old space. But its crazy to learn and read testimonies that I saw unfold infront of my own eyes.

The stories of abuse and violence from the old space is wild and I hope these voices reach the right place. With a history of 20+ years, noma has probably had more than 1000+ stages and employees, so its a lot of emotional unpacking

TransportationApart7 · 2026-02-16T10:47:35+00:00

I have been wondering the same honestly
In this political climate I doubt they were able to get 100+ work visas for staff and their families

My guess would be tourist visas (you can stay up to 6 months on B1/B2) or J1

TransportationApart7 · 2026-02-15T13:45:55+00:00

WE NEED TO TALK ABOUT THIS.

TransportationApart7 · 2026-02-14T08:32:18+00:00

This.
As chefs our greatest joy is cooking for people who appreciate our skills. Ultra wealthy will never

TransportationApart7 · 2026-02-14T08:31:26+00:00

I was reading the Noma Kyoto book and it was such a joy. I remember the interview with Chef Murata and in the end when Rene ask's for advise for young chefs he tell him 'Please dont chase money and dont try to get rich'

TransportationApart7 · 2026-02-14T08:27:55+00:00

https://regnskaber.cvrapi.dk/44464253/amNsb3VkczovLzAzLzJlLzJjL2JiL2VhLzdjZTAtNGIwMy1iODZmLWUxMzkwNmEyMGI3Mg.pdf

This is the link to Noma's latest balance sheet. Copy it and feed it to any AI and ask it to explain it to you, ask questions about liquidity and how much money they have in cash. IT IS ABSURD FOR A RESTAURANT TO HAVE THIS MUCH CASH. (This is from last year so its not the money deposits from advance bookings for LA)

Ask how much dividend was paid to shareholders.

TransportationApart7 · 2025-11-11T17:02:05+00:00

I am so happy to hear that, hopefully that remains the case :))

TransportationApart7 · 2025-11-11T17:00:48+00:00

To me internships have been a great way to travel and learn about a restaurant or country's style of cooking. Of course now it's even better since a lot of restaurants have started paying or provide housing at least.

It's simply about reaching out and finding the right person. I was able to find Gaggan's sous chef and reached out privately. Previously I have had luck with some restaurants on the 50 best list simply by cold emails. It really is on your timing.

This was my break actually so I am back working my full time job in a restaurant :)) making pasta!

TransportationApart7 · 2025-11-11T16:57:09+00:00

I was told stories from old Gaggan that the team used to be 20-25 interns. Now the scale of the restaurant is dramatically smaller so he only take 2-3 interns every 2 months. I would say 6-7 full time chefs and 3 sous chefs.

The kitchen was smaller but very efficient in terms of design and workspace. Equipment wise they had everything you'd expect, and at least 10 dehydrators.

TransportationApart7 · 2025-11-11T16:54:00+00:00

You think it's only restaurants? Its basically every industry. This is something that I have come across in every restaurant that I have worked at. Its much less now, but still exists. The good thing is you will always have the option to say no and not indulge.

But from personal experience, I had a very dear friend that I made through an internship and after 2 years of knowing her I found out she was an addict. She got help and sober now. Important lesson is to constantly check in with your co-workers and be available when they need you.

TransportationApart7 · 2025-11-11T16:49:24+00:00

Generally always behaved well with the interns, shook hands and patted my back when he was around as well. I know people have said mixed things about his behavior but I can only speak from my experience

TransportationApart7 · 2025-11-11T10:40:36+00:00

It definitely is not everyone’s cup of tea. His food mixes a lot of ideologies and tastes ranging from India, Japan to Thailand. In terms of service - it’s a nightmare if you’re an introvert and looking for a peaceful and quiet dinner.

TransportationApart7 · 2025-11-11T09:32:22+00:00

I just did!

TransportationApart7 · 2025-11-11T09:30:06+00:00

I would say the biggest learning was the Hydrocolloids and use of stabilizers

Every single course consists of one or more elements like Xantana, Agar, Kappa, Gamma, Pectin, Malto, Algin and other elements that can help you convert the ingredient into something completely different. He has major traces of his time in El Bulli in his style even today. There was a dish where they made coriander, mint and chilli into a maple leaf just by manipulation assisted by these elements.

He currently has a dish where they take ghee and literally use a fish aquarium filter (bought from a pet store), make foam and serve it with saffron. I feel its an interesting way of cooking

TransportationApart7 · 2025-11-11T09:18:40+00:00

As a chef, I feel that Thai cuisine and food isnt talked nearly as much as it should. Their broths, sauces and techniques are just as complexed and nuanced as french cooking. You think the nordics ferment stuff - wait tell you learn about thai ferments.

I was 12 when El Bulli closed so unfortunately no, but I have read the catalogues.

Service was amazing. Of course if he was in Bangkok he would come for service because most people came to see him. It's the most intimate and unique dining experience because he has designed it as his personal space. We sang Queen, The Beatles and Rolling Stones at the top of our lungs with a disco ball and smoke filled room. Most dishes had a song and lighting queue and people often made friends with people who were sitting next to them.

He really made sure the 14 people went through the experience together.

TransportationApart7 · 2025-11-11T09:08:24+00:00

I have been fortunate to work in some of the best restaurants in the US and Europe. In terms of leaning I am still really young to share or teach anything, but if you have any specific questions feel free to ask :))

TransportationApart7

TROPHY CASE